Grilled Chicken with Spinach and Pine Nut Pesto
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
5 comments:
Looks yummy...too bad MD doesn't like pesto...
YUM! Can we come over tonight? ;)
I'm so impressed! I hardly ever know what we are having for dinner until about 4 in the afternoon. Looks delish!
Please put more recipes on your blog. Like chicken Zoie? Looks and sounds good.
I actually served it over pasta. I thought it was quite good. Farmboy liked it as well.
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